Zucchini Moussaka Recipe

Name: Zucchini Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil divided; 6 zucchini mediums, sliced lengthwise; 6 tablespoons butter sweet, divided; 1 onion yellow, finely chopt; 1 garlic clove minced; 1 pound lamb shoulder lean & ground; 1 teaspoon oregano dried, crumbled; 1 teaspoon salt; 1 teaspoon cinnamon ground; 1 teaspoon nutmeg ground; 1 teaspoon pepper black; 4 tablespoons flour all purpose; 1 cup milk; 8 ounces feta crumbled & divided; 1 egg lightly beaten

Servings: persons

4 tablespoons olive oil divided
6 zucchini mediums, sliced lengthwise
6 tablespoons butter sweet, divided
1 onion yellow, finely chopt
1 garlic clove minced
1 pound lamb shoulder lean & ground
1 teaspoon oregano dried, crumbled
1 teaspoon salt
1 teaspoon cinnamon ground
1 teaspoon nutmeg ground
1 teaspoon pepper black
4 tablespoons flour all purpose
1 cup milk
8 ounces feta crumbled & divided
1 egg lightly beaten

1
In a heavy, 12 inch skillet heat 2 tablespoons of the oil over moderate heat for 1 minute.
2
Saute the zucchini in batches until lightly browned on both sides, adding remaining oil as needed.
3
With a slotted spatula transfer zucchini to a platter lined with paper towels.
4
In the same skillet add 2 tablespoons of the butter over moderate heat.
5
Add onion and garlic and saute, stirring for 1 minute.
6
Add the lamb, oregano, salt, cinnamon, mutmeg and pepper.
7
Cook uncovered, stirring occasion- ally, until the lamb is brown, about 7 minutes.
8
Drain off fat.
9
Heat<

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons olive oil divided, 6 zucchini mediums, sliced lengthwise, 6 tablespoons butter sweet, divided, 1 onion yellow, finely chopt, and more.

Yes, Zucchini Moussaka falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions